3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.OBSERVED THE QUATERNARY AMMONIUM SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (0 PPM) FOR CONCENTRATION AT THE THREE COMPARTMENT SINK (KITCHEN). THE QUATERNARY AMMONIUM SANITIZING SOLUTION SHALL BE HELD BETWEEN 200-400 PPM FOR EFFECTIVE SANITIZING.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -BLADE OF THE CAN OPENER -ON THE VEGGIE CUTTER -UPPER INTERIOR PLATE OF THE ICE MACHINE -PANINI GRILL -ON THE MEAT SLICER TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN COLD HOLDING: -POTATOES:48*F -TABOULI:50*F -DICED TOMATOES:46*F TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required.OBSERVED TCS FOODS (BABA,WALNUT, VEGAN TAHINI) HELD PAST THE DISCARD DATE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE.